Source URL: http://www.diabetesselfmanagement.com/recipes/salads/curried-chicken-salad/
In large bowl, combine chicken, carrot, onion, celery, and raisins. In separate small bowl, combine lemon juice, curry, honey, and mayonnaise. Stir curry mixture into chicken mixture, blending well. Chill for 1 hour. To serve, line plates with romaine lettuce leaves, mound chicken salad on the lettuce, and garnish the sides with tomato wedges and julienned radish. Serve immediately.
Yield: about 6 cups. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 229, Carbohydrates: 21 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 156 mg, Fiber: 3 g
Exchanges per serving: 1 fruit, 1 vegetable, 3 lean meat. Carbohydrate choices: 1 1/2.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.
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